I believe Pilsner malts are generally at least moderately modified and, therefore, much of the larger proteins have already been broken down during malting. The addition of 7% wheat is probably not enough to require one either. If it were me, I would not perform a protein rest but some might favor a short (15-30 minute) rest at 133ish.

If I had seen evidence of that in my own brewing, Jeff, I might do it, too. But I swear that every time I try a p rest, it makes no difference in my beers. Maybe I'm doing something wrong somewhere else?

I have found with my Kolshes, if you use wheat, you need a protein rest. If you don't use wheat, it is not necessary. Wheat has a boat-load of protein in it. Last one I brewed had 10% wheat in the malt bill and I forgot to use a protein rest and it is as cloudy as a hefe.

I brewed it yesterday. Mashed at 152F (150F after an hour, 0deg out). The wort was clear going into the fermentor (not sure if that means much.

Probably means you nailed you pH and had a good hot break which will most likely give you a very clear bveer. One thing I think I should mention though, kolsch yeasts are notoriously hard to drop and are very low flocculators, kind of a "dusty" strain. The White Labs strain clears a lot faster than the Wyeast strain - however often times both are fairly hazy, which is why the style is traditionally filtered in Germany. I use gelatin and a secondary bright tank to get my kolsch clear.